PORTUGUESE SNOW DROPS
Also called 'sonjos' in Portuguese.
Provided by John Pacheco
Categories World Cuisine Recipes European Portuguese
Time 25m
Yield 10
Number Of Ingredients 3
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Beat egg whites in a glass or metal bowl until foamy. Gradually add sugar and lemon juice, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
- Drop by heaping teaspoonfuls egg mixture onto a baking sheet, making little peaked mounds.
- Bake in preheated oven until lightly browned and dry on the outside yet soft and no longer gooey on the inside, 15 to 20 minutes.
Nutrition Facts : Calories 82.3 calories, Carbohydrate 20.1 g, Protein 1.1 g, Sodium 16.6 mg, Sugar 20.1 g
CHRISTMAS SNOW DROP COOKIES
From "Pots & Pipkins," which is older than my daughter and from Virginia. A Christmas must have for this family...similar to a Mexican wedding cookie or a pecan sandy. We prefer the almonds (I have used both slivered and whole) to save the pecans for other Christmas desserts!
Provided by Janet Musgrove
Categories Dessert
Time 45m
Yield 48 cookies
Number Of Ingredients 6
Steps:
- Mix in order given.
- Roll into small balls, about 48, and place on lightly greased cookie sheet or parchment paper.
- Bake at 300 for 30 to 40 minutes.
- Remove from oven to cool.
- Cookies should not be brown but a very light tan.
- Roll in powdered sugar while still warm.
- Roll in powdered sugar again when cool.
- Store in an air tight container.
Nutrition Facts : Calories 74.1, Fat 5.6, SaturatedFat 1.9, Cholesterol 5.1, Sodium 23.5, Carbohydrate 5, Fiber 0.5, Sugar 0.7, Protein 1.2
LEMON SNOWDROPS
I save my snowdrop cookies for special occasions. The crunchy, buttery sandwich cookie has a puckery lemon filling. -Bernice Martinoni, Petaluma, California
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Cream butter, confectioners' sugar and salt until light and fluffy. Beat in extract. Gradually beat in flour. Shape teaspoonfuls of dough into balls (if necessary, refrigerate dough, covered, until firm enough to shape). Place 1 in. apart on ungreased baking sheets; flatten slightly with bottom of a glass dipped in granulated sugar. Bake until light brown, 10-12 minutes. Remove cookies from pans to wire racks to cool completely., For filling, whisk together egg, sugar, lemon zest and lemon juice in a small heavy saucepan over medium-low heat until blended. Add butter; cook over medium heat, whisking constantly, until thickened and a thermometer reads at least 170°, about 20 minutes. Remove from heat immediately (do not allow to boil). Transfer to a small bowl; cool. Press plastic wrap onto surface of filling. Refrigerate until cold, about 1 hour., To serve, spread lemon filling on half of cookies; cover with remaining cookies. If desired, dust with confectioners' sugar. Store leftovers in refrigerator. Freeze option: Freeze unfilled, undecorated cookies in freezer containers. To use, thaw cookies in covered containers. Fill and decorate as directed.
Nutrition Facts : Calories 147 calories, Fat 9g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 94mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
PENNSYLVANIA SNOW DROPS
A Christmas cookie that we have made in our family for years; nobody knows where it came from. It's been revised over the years but still is the same.
Provided by melly
Categories American Cookies
Time 1h15m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- Place butter and confectioners' sugar into a mixing bowl, and beat with an electric mixer until creamy and well combined. Stir in the water, salt, vanilla extract, orange extract, flour, and quick rolled oats to form a crumbly, dry dough. Pinch off about 1 1/2 tablespoon of dough per cookie, roll into a ball about 1 inch in diameter. Place on the prepared baking sheet about 2 inches apart.
- Bake in the preheated oven until the cookies are lightly browned, about 20 minutes. Remove from oven, and cool to a warm temperature.
- While cookies are baking, place the confectionery candy pieces into a microwave-safe bowl, and cook in microwave oven with low power for about 10 seconds at a time, stirring once the candy begins to melt, until the coating is liquid, smooth and warm (not hot).
- Dip the still-warm cookies in the white coating, and place on prepared baking sheet to cool. While coating is still liquid, sprinkle each cookie with flaked coconut. Decorate some cookies with candy sprinkles, if desired. You can also spoon the coating over the cookies while still on the baking sheet before decorating with the coconut and sprinkles.
Nutrition Facts : Calories 164.3 calories, Carbohydrate 17.2 g, Cholesterol 16.2 mg, Fat 10 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 6.3 g, Sodium 86.1 mg, Sugar 10 g
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